BAKED ALASKA

serves 8 1 Madeira loaf or sponge cake 1 liter ice-cream of your choice 4 egg whites 200 g caster sugar 1 t corn starch Method Slice the Madeira loaf in 8 thick slices. Use a stacking ring or cookie cutter and cut 8 rounds from the slices of cake. Place a cake disc back into the stacking ring and fill up the stacking ring with ice-cream. Shake out the cake with ice-cream( it actually slides off quite easily) and repeat with the other 7 cake discs. Place the cake stacks back in the freezer, or leave overnight to get really hard. Preheat oven to 180 C. To make your meringue, place the egg whites in your mixer and whisk until the egg whites form stiff peaks. Add the caster sugar 1 tablespoon at a time and whisk in between. Lastly fold in the corn starch. With a knife, cover each of the frozen cake stacks with meringue, making sure there are no holes where the ice-cream can leak out. Place on a baking sheet and bake for 5-8 minutes or until meringue has a beautiful caramel color. Serve immediately.

EASY BANANA CREAM PIE

If you are looking for a simple, yet delicious dessert, this Easy Banana Cream Pie Recipe is for you! It contains shortbread cookies that act as the crust of the pie making it a no baking required dessert 2 packages tennis biscuits 2 small packets of Jell-O Instant Banana Cream Pudding 4 Bananas 1 container of fresh cream 2 cups cold milk

Start by making the instant banana cream pudding according to the instructions on the package by mixing 2 cup of cold milk per pudding package Stir completely and wait for it to set Once it has set fold in about ½ of the whipped cream to the mixture for a light and fluffy texture Next, add the first layer of cookies at the bottom of your bowl or pan The next layer will be sliced bananas Add a layer of the Banana Cream pudding mixture Now add a layer of whipped cream Repeat these layers Last layer cream and bananas on the top [Bron – iSaveA2z.com]VANESSA FOURIE WILLEMSE

BLUEBERRY JELLO SALAD

Filling: 1 large package raspberry jello 2 C boiling water 1 large can crushed pineapple 1 can blueberry pie filling Topping: 1 8 oz package cream cheese, softened 1 8 oz container of sour cream 1/2 C sugar 1 t vanilla 1. In the morning, pour the jello powder into a 9x13 pan. Pour the boiling water over the powder and stir it in until you can't see any more of the little grains. Be sure to mix it well. You don't want it to be sandy! 2. Add the pineapple (do not drain any of the juice...be sure you are using "crushed pineapple") and blueberry pie filling and stir it all together. 3. Cover and refrigerate for at least 4 hours. 4. Combine the topping ingredients in a small mixing bowl. With your mixer or your hand held beaters, beat the ingredients together until smooth and silky. 5. Spread over the set jello. 6. Refrigerate for 1 more hour.

BANANA PUDDING

For a little different twist, Paula likes to serve the banana pudding in mason jars with a cookie sticking out the top. These little jam jars are perfect for little hands. Ingredients: 1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream 1 14-ounce can sweetened condensed milk 1 8-ounce package cream cheese, softened 2 cups milk 1 5-ounce box instant French vanilla pudding 6-8 bananas, sliced 2 bags Pepperidge Farm Chessmen cookies Directions Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. Recipe courtesy Paula Deen

MAMA'S BANANA PUDDING

4 bananas, sliced 3 cups skim milk 1 box Nilla Wafers 2 small boxes instant FRENCH vanilla pudding (light) 1 {8 oz.} pkg. cream cheese (light) 1 {14oz.} can sweetened condensed milk 1 {12 oz.} container Cool Whip (light) So, let me guess…I had you at cream cheese, right?! HA! Seriously get ready to salivate because this is GOOD. Line the bottom of a 9x13 with Nilla Wafers. {The original recipe called for Pepperidge Farm Chessmen cookies. Slice your bananas and layer evenly on top of the wafers. The original recipe called for 6-8 bananas and when I first made it, I think I used about that much. I personally don’t like A TON of bananas in my banana pudding {I know, weird}. I think four is the magic number…not too many, not too few. Just PERFECT Combine the milk and pudding mix and blend using a handheld mixer. I’ve found that using the two small boxes & the 3 cups of milk makes an awesome consistency for the pudding. It sets just PERFECTLY! In a separate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream. Add the cream cheese mixture to the pudding mix & stir until well blended. Pour the mix evenly over the bananas. OMG…SO YUMMY!!! But wait!!.. Layer the remaining Nilla Wafers on top of the mix to top it all off!!! Join Slimming down with Cindy for great recipes,ideas, weight loss support

NO BAKE BANANA SPLIT CAKE DESERT

Yield: 12 to 16 servings Prep Time: 30 minutes Total Time: 30 minutes Ingredients: For the Crust: 2 cups graham cracker crumbs ½ cup unsalted butter, melted For the Cream Cheese Layer: 12 ounces cream cheese, at room temperature ¼ cup granulated sugar 8 ounces COOL WHIP Whipped Topping For the Fruit & Toppings: 3 to 4 bananas, sliced 1 (20-ounce) can crushed pineapple, drained well 16 ounces strawberries, hulled, and sliced 8 ounces COOL WHIP Whipped Topping ½ cup walnuts, chopped Chocolate syrup Maraschino cherries Directions: 1. Grease a 9x13-inch baking dish; set aside. 2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer. 3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust. 4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries. 5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Brown eyed b baker recipe

TRADITIONAL BANANA SPLIT

1/2 cup scoop vanilla ice cream 1/2 cup scoop chocolate ice cream 1/2 cup scoop strawberry ice cream 1 large ripe banana 2 tablespoons chocolate syrup (or Hot Fudge) 2 tablespoons strawberry ice cream topping (or fresh strawberries) 2 tablespoons crushed pineapple 2 tablespoons wet walnut ice cream topping whipped cream cherries Directions: 1Line up ice cream scoops next to each other in an oval deep dish or a banana boat. 2Cut the ends of the banana off (about 1/4 inch) while still in the peel. 3Slice in half longways. 4Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put. 5Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce. 6Spoon the wet walnuts over all three scoops of ice cream. 7Top each scoop with some whipped cream and a cherry for each. 8Enjoy! Bron: Food.com

In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.

On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.

Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.

FOUR INGREDIENT DESSERTFOUR INGREDIENT DESSERT1 Packet of Malt biscuits 600 ml of cream 1 Tin of condensed Milk Your favourite chocolate bar 200g (I used Macadamia nut choc)METHOD: Line a slice of square tin with glad wrap. Place a layer of malt biscuits on this. Whip cream and condensed milk together until soft peaks form. Stir in your chopped up chocolate bare and pour over the malt biscuits. Top with another layer of malt biscuits and cover. Set in the freezer until firm. Slice Bron: Onbekend Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK

FROZEN CHOCOLATE COVERED BANANA BITES

Ingredients • 2 large bananas • 10 oz (300 grams) chocolate • dried fruit and nuts mixDirections: • Slice the bananas. • Melt the chocolate in your microwave oven. • Cut the dried fruits and nuts into small pieces. • Bathe the banana slices in the chocolate. • Put the chocolate covered slices on a rack with a piece of parchment paper under it. • Drizzle with the fruits and nuts. • Place the rack in the fridge for a while. After an hour transfer the bites on a tray. • Cover with a plastic wrap and put in the freezer. • You can now have a bite or two whenever you wish. • Enjoy! Bron: LOVE COOK/EAT Plasing: Tiana Botes

FRUIT SUGAR CONESFRUIT SUGAR CONES I thought this would make a cute Thanksgiving TreatTo make simply buy some sugar cones and dip the edges in melted chocolate If you want, you can also dip them in nuts Fill with fruit mix or a special mix of candy corn / nuts etcSERVE WITH FRESH CREAM AND ICE CREAM Bron: OnbekendPlasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK

BISCUIT WITH CREAM& COFFEE

(Very easy no-bake dessert) Ingredients • 2 package plain biscuit • 2 small (ashta nestle) • 3/4 tin of the big condensed milk (nestle) • whipping cream • Nescafe dissolved in water Whip the whipping cream very well, add the condensed milk & the 2 ashta's . Dip the biscuits in the nescafe and arrange it in the serving dish. Add the cream mixture on it. Add the dipped biscuits & again the cream mixture. Form it with the fork and sprinkle with nescafe. Decorate with any fruit.

CHOCOLATE COVERED BROWNIE ICE CREAM SANDWICHES

Ingredients: For the Brownies: 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 2 tablespoons cocoa, plus more for pan 2 eggs 1 teaspoon pure vanilla extract 3/4 cup flour pinch of kosher salt For the Ice Cream Sandwiches: 1 quart vanilla ice cream, slightly softened 2 pounds chocolate chips 1 teaspoon oil Directions: Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla. With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely. Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm. Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour. Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

BUBBLE WRAP CHOCOLATE BASKETS

Make attractive chocolate baskets by cutting plastic bubble wrap into squares and spread the bubbly side with a layer of melted chocolate. Place each square into a glass or muffin tin to use as a mould. Refrigerate until hard, remove from mould and carefully peel off plastic. Fill with sweets or serve for dessert filled with ice cream or filling of choice. CHOCOLATE BROWNIES- 125 g butter 100 g dark chocolate, chopped 2 large eggs 325 g Clover Condensed Milk 5 ml vanilla essence 250 ml flour 50 ml cocoa powder Preheat the oven to 180ºC. Grease a 22 cm square cake tin with butter. Line the base with greased baking paper, extending over 2 sides. Melt the butter and chocolate in a heatproof bowl in the microwave oven (this recipe was tested in a 600 Watt microwave oven) at 50 % power (medium) for 1 minute, stirring occasionally. Remove from the heat and allow to cool. Use a whisk or electric handmixer to beat the eggs, condensed milk and vanilla together in a large bowl until well combined. Sift the flour and cocoa powder together. Whisk the melted chocolate into the egg mixture and then stir in the sifted flour and cocoa powder. Pour into the prepared tin. Bake for 30 – 40 minutes, until slightly risen and just firm to the touch. Leave in the tin and lift out and cut into squares when completely cold. Drizzle our Chocolate Brownie with melted chocolate and serve with Clover whipped cream or ice cream Serves: About 9 portions DECADENT CHOCOLATE BROWNIES - Makes about 20 slices 300 ml CAKE FLOUR (180 g) 250 g dark chocolate, roughly chopped 175 g butter 5 ml VANILLA ESSENCE 15 ml instant coffee granules 2 extra large eggs 250 ml sugar (200 g) 100 g pecan nuts, chopped Combine chocolate, butter, vanilla essence and coffee granules in a saucepan and melt slowly over low heat. Remove from heat and set aside to cool. Whisk eggs and sugar until thick and foamy and beat into cooled chocolate mixture. Fold in sifted flour and nuts. Pour mixture into a greased and base lined 27x17 cm baking pan. Bake at 180° C, 25 to 30 minutes, until mixture is firm around the edges but still soft in the centre. Cool and cut into slices

BUBBLE WRAP MOUSSE

• Ingredients • 250g white chocolate, broken into pieces • 3 eggs • 1 tsp vanilla extract • 1/4 cup (55g) caster sugar • 300ml thickened cream • 2 x 150g boxes Lindt Lindor White chocolate balls Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool. Meanwhile, separate 2 eggs and set the eggwhites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale. Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined. In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible. Place mousse in a glass serving dish and cover with a layer of Lindor balls. Chill for 4-6 hours until mousse is set, then serve.Bron: Delicious Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK

BAR ONE CHOCOLATE SAUCE

Ingredients 3 Bar-One (or Milky Way) Chocolates 1 can Sweetened Condensed Milk 1 cup Heavy Whipping Cream If you prefer a thicker sauce, use half a can of condensed milk and ½ cup of cream) Instructions Place all the ingredients into a microwave-safe dish. Cook in 30 second increments until the chocolate almost completely melted. Serve warm over ice cream or use as a base for a milkshake. Bron: Iottomadness Plasing: Henriette Wessels

CLASSIC STYLE CREME CARAMEL

Ingredients 180 ml white sugar 75 ml water 500 ml full cream milk 10 ml vanilla extract or 15 ml essence 4 whole extra-large eggs 2 yolks of extra-large eggs Method For the caramel, heat 125 ml of the sugar and water over medium heat, stirring until the sugar dissolves and starts to cook. Increase the heat and cook for a few minutes until it turns to a light golden colour. Remove from the heat and immediately pour into six ramekin dishes, swirling the dishes around to coat the base and sides and set aside. Place the reserved 45 ml sugar, milk and vanilla in a saucepan and heat just to boiling point. Stir to dissolve the sugar and remove from heat. In a mixing bowl, beat the eggs and extra egg yolks until they thicken and become pale yellow. Gradually add the milk mixture to the beaten eggs, stirring well. Strain the mixture through a sieve into a jug and pour it into the ramekins. Place the ramekins in a deep baking tin and add enough boiling water to reach halfway up the sides of the ramekins. Place the baking tin in the lower part of the oven and bake at 170°C for 40 minutes, or until the centres of the custards are firm. Do not allow the water to simmer during baking because if it does, the custard will have a grainy texture. Remove the ramekins from the water and allow to cool.Once cool, place them in the fridge for a couple of hours to chill. To serve, run a knife around the edge of the ramekins and invert onto small plates, adding some crème fraîche. Serves 6 BRON:Nu laid Eggs.

CREME CARAMEL

Preheat oven to 160 1/2 cup sugar 1\4 cup water Melt the above in a pot until it reaches a golden caramel colour, then pour into a greased tin. Beat the ffg together and pour thru a sieve into caramel lined dish 4 eggs 1 tin condesed milk 2 tins milk 1 tin water 1 tsp vanilla essence Place tin in a baking tray, then pour boiling water into the tray and place in oven for 1 and half to 2 hours. Refrigerate. Unmould and serve with freshly whipped cream Options- can flavour it differently by adding either chai, cinnamon powder, or cardamom to the mixture (SUBMITTED BY FAATIMAH PARUK-CCCHEFS)

CREME CARAMEL

Ingredients: Caramel Coating 125 g sugar 150 ml water Custard 2 Cups milk 3 Eggs 3 TBS sugar 5ml Vanilla essence Method: 1. For the caramel coating, heat the sugar and water on stove top until the liquid turns golden brown (watch as this can turn dark brown or burn very quickly) 2. Pour into ovenproof dish, remembering to coat the sides of the dish and then place in the fridge whilst making the custard. 3. For the custard, warm milk slightly (do not make too hot). 4. In a seperate bowl, beat the eggs, sugar and vanilla. Now pour the warm milk over the egg mixture and mix gently together. 5. Pour custard into the pre-prepared dish and stand in a shallow pan of water and cook in oven for +- 1 1/2 hrs at 180 degrees celsius. 6. Keep in fridge until ready to serve (at least a couple of hours) and then turn out onto a plate and serve with cream

CREME CARAMEL

(serves 4) Crème Caramel is a popular dessert worldwide. Follow this easy recipe and make a big pudding or pour into separate cups to make individual servings. This Crème Caramel recipe is designed to be served cold and is great because it can be made in the morning ready for your dinner party that night. Ingredients: Caramel Coating 125 g sugar 150 ml water Custard 2 Cups milk 3 Eggs 3 TBS sugar 5ml Vanilla essence Method: For the caramel coating, heat the sugar and water on stove top until the liquid turns golden brown (watch as this can turn dark brown or burn very quickly) Pour into ovenproof dish, remembering to coat the sides of the dish and then place in the fridge whilst making the custard. For the custard, warm milk slightly (do not make too hot). In a seperate bowl, beat the eggs, sugar and vanilla. Now pour the warm milk over the egg mixture and mix gently together. Pour custard into the pre-prepared dish and stand in a shallow pan of water and cook in oven for +- 1 1/2 hrs at 180 degrees celsius. Keep in fridge until ready to serve (at least a couple of hours) and then turn out onto a plate and serve with cream. bron easy recipy

VANILLA- CHOCOLATE PUDDING

Ingredients: 6 cups milk 1 3/4 cups sugar 4 tablespoons corn flour or corn starch 3 tablespoons flour 100 grams butter - melted 1 teaspoon Vanilla 200 grams dark chocolate Plain biscuits Preparation: In a non stick pan, mix milk, sugar, corn flour (or corn starch), flour, butter and vanilla together. Remove 3 cups of this mixture and place the remaining mixture over medium heat. Stir it well, until the mixture turns to a thick cream. Set it aside. Immediately, begin preparing the chocolate mixture. In another non stick pan, heat the remaining mixture and add the chocolates in it. Stir it very well, till mixture turns to a thick cream. Add a biscuit in a transparent glass cup. Add some vanilla cream over it, making sure the biscuit remains down. Add another biscuit, then chocolate cream over it and another biscuit and vanilla cream over it. And vice versa. Add some grated fine chocolate over them. Let them cool completely. Place them in refrigerator for 12 hours and then serve cold. You can also use this recipe for glass tray. Cut it to squares and serve.

FROZEN FRUIT CRUSH

Quick and easy, this frozen fruit combination is delicious on hot summer days. 1 pineapple 2 oranges 80ml (1/3 cup) passionfruit pulp Method Place pineapple, peeled, cored, chopped, oranges, peeled, chopped and the passionfruit pulp in the bowl of a food processor and process until smooth. Pour into a large shallow airtight plastic container. Cover and place in the freezer, mashing with a fork every 3 hours, for 10 hours or until set. To serve, use a fork to scrape the surface into coarse crystals. Divide among serving bowls and serve immediately. Notes Prep: 10 mins (+ 10 hours freezing time)

100% FRUIT CAKE

Original recipe makes 8 servingsChange Servings 1 seedless watermelon 2 cups strawberries, hulled and sliced 1 cantaloupe - seeded, peeled, and sliced (optional) 1 fresh pineapple - peeled, cored, and sliced (optional) Check All Add to Shopping List Directions To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake. Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries. Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate. BRON FRUIT EN VEG

BERRY MOUSSE

Desserts / Sweets Ingredients 24g sachet of strawberry or raspberry flavour sugar-free jelly powder 250ml of boiling water 300g of fresh, frozen or tinned mixed berry summer fruits 200g yogurt 3 tablespoons of fresh, frozen or tinned mixed berries to decorate(optional) Method Dissolve the jelly powder in 250ml of boiling water and allow to cool for 30 minutes. Puree the jelly, mixed berries and yogurt together using a food processor or hand held electric blender. Scoop the mixture into individual small bowls and place in the fridge. Leave the mousse in the fridge for 2 hours to set. 5. Serve with a spoonful of mixed berries. To create different flavoured mousses simply use different flavoured jelly powder and fruits.

CHOCOLATE MOUSSE

Ingredients: 300g milk chocolate, chopped 3 eggs at room temp, separated 2 tbsp castor sugar 1 cup thickened cream 1/3 cup roasted hazelnuts, chopped grated dark chocolate Method: 1. Place milk chocolate in a large, heatproof, microwave-safe bowl. 2. Microwave, uncovered, on medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon until melted. 3. Set aside for five minutes to cool slightly. 4. Add the egg yolks to the chocolate and stir until well combined. 5. Using an electric hand beater, beat the egg whites in a bowl until soft peaks form. 6. Sprinkle sugar over the egg whites. 7. Beat until thick and glossy. 8. Using a large metal spoon, fold half the egg white mixture into chocolate mixture until combined. 9. Gently fold in remaining egg white mixture. 10. Whip the cream until soft peaks form. 11. Fold cream and hazelnuts into chocolate mixture until combined. 12. Spoon mixture into twelve 1/3-cup capacity glasses. 13. Place on a tray and cover with plastic wrap. 14. Refrigerate for four hours or until firm. 15. Top with grated chocolate just before serving.

DARK CHOCOLATE MOUSSE

Serves 3 Ingredients: 160g 70% good quality dark chocolate, broken into small pieces 40 ml water10g butter Pinch of salt 2 eggs, separated into yolks and whites Method: Melt the chocolate with water, butter and salt over a bain marie of hot (not boiling) water. Remove from the heat and beat in the egg yolks one at a time. Allow to cool and thicken.Whisk the egg whites stiffly and stir 1/3 briskly into the chocolate, then fold in the remaining 2/3. Pour into Le Creuset ramekins and leave to set in the fridge.

NOUGAT CHEESE CAKE FOR DESSERT

What you will need: 150g tennis biscuits 45ml unsalted butter, melted 60ml sugarFilling: 750ml full cream, cream cheese 250ml crème fraîche 5ml vanilla essence 60ml flour 250ml castor sugar 4 eggs 2 yolks 30ml lemon juice 160g Sally Williams NougatTopping: 250ml crème fraîche 125ml cream cheese 45ml castor sugarHow to prepare: 1. Preheat the oven to 180°C. 2. Crush biscuits finely in a food processor. Add the melted butter and sugar and pulse to combine. Press onto the bottom of a 26cm springform tin. Bake until golden brown. 3. Remove from the oven and cool.For the filling: 1. Lower the oven temperature to 140°C. 2. Place all the ingredients except the nougat in a food processor. Pulse until everything is well mixed, smooth and creamy. Pour into the pre-baked crust. Cut the nougat into pieces and drop three quarters of them into the cheesecake mixture. 3. Bake for 1 hour. Then turn the oven off and leave in the oven for another hour. 4. Remove and cool completely before refrigerating. Remove from oven about 2 hours before serving for the cake to be creamy.The topping: Whisk all ingredients together and spread on top of the cake just before serving. Decorate with nougat, release from springform tin and place on a platter.Bron: The home channel Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK

PEPPERMINT CRISP PUDDING

INGREDIENTS 1 x 360g tin caramel 250ml Fresh Ayrshire double thick cream 80g peppermint crisp chocolate, grated 80ml milk 1 tsp instant coffee granules 1 packet Tennis biscuits 1 Tbsp Baileys / Cape Velvet / chocolate liqueur (optional)METHOD 1. Whip the cream and add about 3/4 of it to the caramel, reserving the remaining 1/4 for garnish. 2. Beat the cream into the caramel until it is smooth. Add 3/4 of the peppermint crisp chocolate to the cream/caramel mix. 3. Pour the milk into a shallow bowl and dissolve the coffee granules. If you are adding booze, add it to the milk now. Dunk the Tennis biscuits into the milk mix, flipping them over. 4. Place a layer of Tennis biscuits at the bottom of an appropriately sized serving dish, and top with a thin layer of caramel. Repeat until all the mixture is used up. Garnish the top with the remaining cream. 5. To make the individual portions, simply crumble a biscuit or two, top with caramel and then repeat. 6. Decorate with the remaining grated peppermint crisp chocolate. 7. Set in the fridge until you are ready to serve. It is better to make this in advance or the day before. Bron: Woolworths Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK

RICH.CHOCOLATE COOKIE'S 'N CREAM PARFAITS

(Makes about 6 servings in 6 ounce glasses, or 4 servings in 10 ounce glasses) Ingredients: 16 fl oz whipping cream, cold 2 tablespoons sugar 2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use 24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency 1 (1ounce) square semi-sweet chocolate, to shave for garnish Preparation: -In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment. -In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert once all whipped cream is incorporated, set aside and prepare glasses. To Assemble (for 6 servings in 6 ounce glasses): -Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons) Next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons) repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse” Finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse” garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass refrigerate until ready to serve, or serve immediately. To Assemble (for 4 servings in 10 ounce glasses): -Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.Bron: Love to cook

ICE CREAM CANDY CAKE

This is one of those easy summer treats that instantly became a favorite of my kids. It takes just a few minutes to prepare, but is such a nice cool treat. I know we'll be repeating it a few times this summer. 2 dozen ice cream sandwiches 8 ounces Cool Whip 1/2 cup peanuts (optional) 3 or 4 Snickers candy bars Chocolate syrup Layer ice cream sandwiches side by side in a 9 X 13 cake pan Top with a layer of Cool Whip. Sprinkle peanuts on top if desired. (I did mine without the peanuts). Cut up 1 - 2 Snickers bars and layer over Cool Whip. (I used only two Snickers in making my cake, but next time I think I'll double it.) Drizzle with Chocolate Syrup. Add second layer of ice cream sandwiches, Cool Whip, Snickers and Chocolate syrup. Freeze for at least two hours before serving.

Preheat oven to 200 grade C/400 grade F Line two large baking sheets with baking parchment. Put the butter in a small pan and melt over a very low heat. Put the egg whites and sugar in a bowl and whisk lightly with a fork until the egg whites are just broken up. Add the flour, melted butter and ground almonds and mix until evenly combined. Drop six level tablespoonsful of mixture on to each baking sheet, spacing them well apart. Spread the mixture into 7 cm rounds. Sprinkle with almonds and bake for 10 minutes, or until golden around the edges. Peel away the paper and cool on a wire rack. Place a scoop of slightly softened ice cream on to one cookie and top with another, gently pressing them together. Dust with sugar and serve. Bron: Great Cookies for kidsPLASING"JOEY KRUGER

BLUEBERRY CHEESECAKE ICE CREAM

(cheesecake ice cream recipe adapted from Tartelette) Ingredients: 2 cups whole milk 3 cups heavy cream 1 1/2 cups granulated sugar 4 egg yolks 250gr cream cheese 6 cups blueberries, fresh or frozen (thawed) Directions: Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold. Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size. Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones. Making Ice Cream Without A Machine The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible. 1. Prepare your ice cream mixture, then chill it over an ice bath. 2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it. 3. After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer. 4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort. 5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

ITALIAN DESSERT

This ice cream dessert is traditionally decorated with powder sugar and cocoa powder making stripes like you would find on a beach ball. A pattern can be made out of parchment paper; Sift the cocoa powder over the paper pattern then turn the patter and sift the sugar over the pattern. 15 to 18 Lady Fingers ¾ Cup brandy 2 ¼ Cups hazelnut ice cream softened 2 Cups chocolate ice cream softened Cocoa powder and powdered sugar Lightly grease bottom of 2 pint bowl; cut circle wax paper and fit into bowl smoothing it. Make sure lady fingers are not too long to fit into sides of bowl; if so cut to fit. Pour brandy into a flat dish; quickly dip lady finger into brandy and turn over to coat. Quickly stand the lady finger in the bowl with sugar side facing bowl Repeat with remaining lady fingers making a solid surface of the cakes; fill bottom with any broken pieces.Refrigerate for at least 30 minutes. Spoon the hazelnut ice cream in center of the bowl; spread it up and around the sides to completely cover the lady fingers. Freeze until solid about 2 hours. Beat any remaining brandy into the chocolate ice cream and fill center of dessert, level, cover with foil and freeze. To serve remove foil and carefully run a thin knife around the edges between the lady fingers and the bowl. Invert a cold plate over the bowl and turn upside down to remove dessert from bowl. Carefully remove the bowl and remove the wax paper; sift with cocoa powder and powdered sugar over pattern to make stripes. You can sift plain sugar all over or plain cocoa powder. Bron: Zuccoto Recipe (layered like lasagna) - painless cooking Plasing: Tiana Botes

7 LAYER JELLO

1 small box black cherry jello 1 small box lemon jello 1 small box lime jello 1 small box cherry jello 1 small box orange jello 1 small box peach jello 1 small box strawberry jello 1 can evaporated milk *If you can't find the small boxes of jello, just use half of the large box. Also, if you can't find the black cherry, just substitute raspberry. (That's what I had to use for the top layer in this picture) Method # 1 Mix jello with one cup boiling water. Stir to dissolve sugar completely. Pour in half a cup of cold water. Method # 2 Mix jello with one cup boiling water. Stir to dissolve sugar completely. Pour in a half a cup of evaporated milk. Alternate method one and method two for all layers. Make one layer, pour it into a bundt pan and refrigerate it until completely set. (about a half hour or so). In the meantime, make the next layer of jello in a bowl so it can be cooling down before you pour it over the last layer. Pour it over the previous layer, only when cooled down on counter and the first layer is completely firm in the refrigerator. Continue to do this until last layer is poured on. After all the jello layers are completely firm, put some tepid water in the sink, just high enough to come to the top of the bundt pan, but not over the top edge. Hold onto the pan and let the water sit around it for a minute or so. Maybe less, depending on the water. Pick up the pan and tilt it to the side gently to see if the sides of the jello loosen from the edges of the pan. Continue to soak and check the edges. Once the edges loosen from the side of the bundt pan, place a flat round dish on the top of the bundt pan and flip the entire bundt pan over. The jello should loosen and come out onto the plate. Fill the center with whipped cream!

JELL-O EGGS

(makes 3 whole jello eggs, or 6 halves) 90g package of jello, any flavor 1 1/4 cups boiling water Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.

JAMIE OLIVER'S JELLY SLICES

JAMIE OLIVER'S JELLY SLICESJelly slices is baie gewild in Australia.This is the best jelly slice I have ever had. I made it for friends from Perth who have never had it and I thought it was an Australian institution!!! They loved it. Jelly slice is popular in Melbourne. And although there are several stages to the making of this, it is not difficult. Remember to let each layer set before you do the next layer, and allow the jelly liquid to cool before pouring on top.INGREDIENTS: BASE: 1 Packet Marie Bisuits, crushed (you can subsitute with any plain sweet biscuits) 170g butter meltedFILLING: 1 x 400g tin sweetened condensed milk Juice of 2 lemons 3 level teaspoons gelatine 1/4 cup boiling waterTOPPING: 1 packet red jelly crystals (you can choose different colour if desired) WaterMETHOD: Base: mix crushed bisuits with melted butter. Press firmly into a slab tin. Place in the fridge until cold and set. Filling: In a medium bowl, blend condensed milk, juice and gelatine (disssolved in boiling water). Spread over base and refrigerate until set. Topping: Make up jelly as directed on packet, cool and pour over slice. Chill until set. Cut into squares to serve.Bron: Jamie Oliver Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK

MOULD JELLY

Ingredients: -4different flavors gel pack. -3teaspoons of grenetina. -1Carnation Carnation evaporated milk can. -1can of Nestle media crema. -1can La Lechera. -3¼ L of water. Instructions: Prepare gel box with 750 ml. of water (¼ less than that indicated on the box) and put them to materialize, separately in different extended molds. Ensures that you are all the same height, because once curdled, cortaras them into uniform cubes. Separately, bring to a boil ¼ of water and mix the grenetina perfectly. Once done licuelo with the contents of the cans. Put previously cut the gelatin cubes in a bowl and add that blended, mix everything gently to not vatir the gelatin and set to materialize in the refrijerador, you can use a single mould or individual

KAHLUA CAKE

A cake that Sandra Lee could be proud of. 1. Cake Bake a chocolate cake. Any box mix will do. When it's cool poke holes with a fork or skewer all over it and pour Kahlua on top. 1/3 of a cup or whatever you feel necessary. Let it soak for an hour or even overnight. When ready to assemble the cake use a knife to cut the cake into 1 inch squares - or cubes. 2. Mousse Make chocolate mousse. Any chocolate mousse will work. I've used a brand called Dream Whip, then added a box (4 serving size) of Jell-O instant pudding and pie filling to make the mousse before. The recipe is on the side of the Dream Whip box. There's a ton of different mousse products out there. Just choose one and go with it. 3. Cool Whip Pretty explanatory. Get a big container or two small ones. Either way you'll have some leftover - but you need more than one small one. 4. Candy Pieces My favorite candy to use is Skor bars, but they're hard to find. Heath bars are an alternative. I've used the already crumbled ones that you'd find in the chocolate chip aisle but prefer to buy the candy bars and smash them myself with a meat pounder. I like the bigger chunks. You'll need around 5 or 6 bars. You can freeze any leftovers for cookies - or more cake later on. Assemble Any deep bowl is acceptable. Normally 2 layers are used, but doing just one layer and using a deep sided lasagna pan would work too. Work with what you've got. Start with a layer of cake cubes. Then goes a layer of the chocolate mouse. Then a layer of Cool Whip. Then sprinkle candy pieces. Repeat ending with the Cool Whip and candy on top. Easy Peasy Madtown Macs Recipe

LEMON MERINGUE IN A JAR

Serves: 6 Ingredients: 1 x 200 g packet of Tennis buscuits 1 x 200 g packet Ginger Nut biscuits 175 g butter 220 g caster sugar 4 lemons, zested 3 free-range eggs For meringue topping 6 free-range egg whites 350 g caster sugar Cooking instructions: Preheat the oven to 220°C. Crush the biscuits and melt 50 g butter. Mix the crushed biscuits with the melted butter and spread a thin layer in the base of each jar. Melt the remaining butter, sugar and lemon juice in a bowl suspended over a pan of boiling water. Once the sugar and butter have dissolved, slowly add the eggs, whisking until the mixture thickens. Add the lemon zest. Chill for 1 hour. Top the biscuit bases with a spoonful of chilled lemon curd, followed by more biscuit base, and keep layering until the jar is almost filled with lemon curd and biscuit. Top the lemon curd mixture with 2 T meringue topping. Bake the jars for 5 to 8 minutes or until the meringue is golden, or use a blowtorch to caramelise it. To make the meringue topping, beat the egg whites until stiff peaks form. Add the sugar, 1 T at a time, and keep beating until all the sugar has been added. Rachel Botes of Carlton Cafe Delicious.

LEMON MERINGUE POTS

6 extra-large eggs, separated finely grated zest and juice of 3 lemons (about 125 ml juice) 300 g castor sugar 115 g castor sugar (extra) Chef's hint: Don’t be alarmed if the portions seem a bit small, this dessert is very sweet and very tart, but so yummy! If you wish, you can reduce the lemon juice and sugar to your liking. Method Place the egg yolks in a glass bowl (the bowl should be able to fit over a saucepan) and set the egg whites aside. Add the lemon zest, juice and sugar to the egg yolks, stir until combined and place over a saucepan with boiling water. The bowl should not touch the water. Turn the heat to low and continuously whisk until the mixture thickens and becomes glossy. Remove from the heat and divide the mixture into 8 small heat-proof ramekins. Place in the fridge to cool. In a separate bowl, beat the egg whites until soft peaks. Add the extra castor sugar one spoon at time, beating after each addition until the sugar is dissolved, about a 30 seconds. Continue until all the sugar has been incorporated and the egg whites have reached the ribbon stage. Pipe or spoon the meringue onto the lemon filling and brown to your liking with a blow torch. If you don’t have a blow torch, place the ramekins briefly under a preheated grill until browned to your liking, but don’t leave them in the oven for too long – you may end up with scrambled egg! Allow to cool and serve. Serves 8 I Love Cooking.

RAINBOW MARSHMALLOW PUDDING

2 tbsps (20g) gelatine powder 250ml water 4 egg whites 150-180g castor sugar 1 tsp vanilla A little red and yellow coloring 1 cup Dessicated coconut, for coating Method : 1. Put gelatine powder and water into a small pot and boil until dissolved. 2. Whisk egg whites and castor sugar until stiff. Mix in vanilla and gelatine. Divide into 3 portions. 3. Color one portion with red, one portion with yellow and leave one portion uncolored. Pour red coloring into a square pudding mould (18cm/7 inch) (I used a 12 pcs financiers moulds instead.) and leave to set in the fridge before adding yellow and white portion respectively. 4. Chill in the fridge until firm. Cut into pieces, coat with desiccated coconut before serving.

MOCHA ICE CREAM CUPCAKE

1 X12 count box sugar ice cream cones 4 tablespoons unsalted butter, melted 3/4 cup almonds, toasted and chopped 1 3 ounce bar semisweet chocolate, plus more for shavings 3 cups coffee ice cream, softened 1/2 cup chocolate-covered espresso beans, finely chopped 1/2 cup heavy cream 1 tablespoon confectioners' sugar Directions 1. Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup. 2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes. 3. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour. 4. Whip the cream and confectioners' sugar until soft peaks form. 5. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings. **Tip** Toast nuts in a dry skillet over medium heat to bring out their flavor. Freeze these mini cakes for up to three days.Use your fingers to press the crumb mixture up the sides of the muffin pan.Gently release the cupcakes from the pan with a kitchen knife.Shave the chocolate with a vegetable peeler

MOUSSE AU CHOCOLATE

INGREDIENTS 170g of bittersweet or semisweet chocolate (chopped) 170g of unsalted butter, cut in small pieces 1/4 cup of dark brewed coffee 4 large eggs – separated 2/3 cup, plus 1 tablespoon of sugar 2 tablespoons of dark rum 1 tablespoon of water pinch of salt 1/2 teaspoon of vanilla extract (homemade or fabric doesn’t matter) HOW-TO Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat. Fill a large bowl with ice water and set aside. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a hand held electric mixer.) Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. Storage: The mousse au chocolat can be refrigerated for up to 4 days. Comes from sprinklebakes.com

FROSTING SHOTS AKA CHOCOLATE MOUSSE(DAIRY FREE)

1 can full-fat coconut milk (or coconut cream) 1/4 cup plus 1 tbsp cocoa powder or cacao powder 1/2 tsp pure vanilla extract sweetener to taste (Use stevia or powdered sugar for thickest results.) Healthy frosting recipe: Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight, unless it’s already thick like mousse. Don’t shake the can before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, because I’ve had the most success with that brand. If you want a no-fail option, buy coconut cream instead, at Trader Joes or an Asian market.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. (For the photos on this page, I didn’t use beaters. But I did pipe the mousse out using an icing tip.) Stored uncovered in the fridge, the mixture gets even thicker. Source- ~Frisky

CHOCOLATE MOUSSE CUPS

Ingredients For the White Chocolate Mousse (Makes about 3 cups ): 8 ounces white chocolate, chopped 2 tablespoons unsalted butter 1 1/4 cups milk 3 large egg yolks 3 tablespoons sugar 2 tablespoons cornflour 2 teaspoons gelatine powder, softened in 3 Tbsp cold water 1 cup whipping cream For the Chocolate Cups : 8-10 mini balloons 4 ounces dark chocolate, chopped 1 recipe White Chocolate Mouse, chilled Raspberries or chocolate shavings, for garnish Use imperial measurements Method How to make Chocolate Mousse Cups For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornflour together. whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature. Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes. For the Chocolate cups For the chocolate cups , inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray. Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat. Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set. Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.BRON:(Anna Olson)

BAR ONE CHOCOLATE MOUSSE

Serves 4 4 Bar Ones 150 g Marshmallows 15 ml cacao 100 ml milk 1. Chop 3 1/2 Bar Ones 2. Microwave chocolates and milk together on full power (1 000 W) for one minute 3. Add the cacao and stir well. Add the marshmalloss and microwave again for another minute until the marshmalloss have puffed up 4. Mix all the ingredients together until smooth 5. Transfer to four individual serving dishes 6. Refrigerate to set 7. Slice the remaining half a Bar One into eight slices 8. Top each mousse pot with two slices of Bar One to garnishBRON: Cape Argus*foto>Angeladay

ORANGE BLANCMANGE

Ingredients 90g (3oz) cornflour Rind and juice of 3 oranges 250g (8oz) caster sugar 2 eggs Juice of 1 lemon 1 orange, segmented, or mandarin oranges, to decorate 6-8 small jelly moulds or 1.25 litre (2 pint) mould, lightly oiled Method 1. Put the cornflour into a large bowl and blend in about 100ml (3½fl oz) water taken from 900ml (1½ pints). Put the rest of the water in a pan. Add the rind from the oranges and the sugar. Warm it gently and when the sugar has dissolved, bring to the boil and pour the liquid into the cornflour mixture, stirring all the time. 2. Beat in the eggs, lemon and orange juices. Mix well and pour it all back into the pan. Bring the mixture to the boil and cook for a minute. Pour into moulds and leave to set. 3. Dip the moulds in hot water and turn out on to serving plates. Decorate with orange segments or mandarin oranges.

ORANGE JELLY-APRICOT PANNA COTTA

‘Panna cotta’ is Italian for cooked cream. More than 2 hours Serves: 6 Jelly 60 ml boiling water 60 ml cold water 6 canned apricots 3 tbsp jelly powder, orange flavoured Panna cotta 80 ml water 2.5 tbsp gelatine, (powder) 1.5 cups PnP cream 1.5 cups PnP milk, full cream 0.5 cups PnP castor sugar Jelly Grease a 1L (18cm x 7cm x 6cm) loaf pan with a little vegetable oil. Dissolve jelly powder in boiling water, then add cold water and stir. Pour liquid into loaf pan and add apricot halves, cut side up Allow to set in fridge for about 30 minute Panna cotta Mix water and gelatine powder in a bowl. Set aside. Heat cream and milk gently in a pan, add sugar and stir until dissolved. Add gelatine mixture and stir until dissolved. Remove from heat and allow to cool to room temperature. Spoon cooled mixture over jelly and allow to set in the fridge overnight. Unmould, cut into slices and serve Helpful hint To unmould, run a palette knife around the edges of panna cotta, dip the base of the pan in warm water for 2 seconds, then slide panna cotta onto a serving platter. bron pnp

OREO ICE CREAM CAKE WITH INSTANT PUDDING

1/2 cup hot fudge ice cream topping, warmed 1 container whipped topping, thawed 1 (4 serving) chocolate instant pudding 8 Oreo Cookies, chopped 12 vanilla ice cream sandwiches Pour fudge topping into a medium bowl, add 1 cup of the whipped topping; stir until well blended. Add dry pudding mix; stir for 2 minutes or until well blended. Gently stir in the chopped Oreos. Set aside. Unwrap the ice cream sandwiches. Arrange 4 of them side by side on a 24 inch long piece of tin foil. Top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 sandwiches. Frost top and sides of cake with the remaining whipped topping. Bring up the foil sides. Double fol top and ends to loosely seal packet. Freeze atleast 4 hours before servingBRON: adapted from Kraft

OREO LAYER DESERT

A very simple and inexpensive dessert to make for any children’s birthday party. Just remember to serve with milk, since oreo’s taste their best with milk. • 1/2 C. (1 stick) margarine or butter, melted • 1 lb. Oreos,crushed fine • 8 oz. cream cheese • 1 C. powdered sugar • 16 oz. Cool Whip • 1 large box instant chocolate pudding Directions Pour margarine in a 9x13 pan. Crumble Oreos and put all but 1 1/2 C. into the margarine. Pat down. Beat cream cheese and powdered sugar; add 8 oz. of the Cool Whip (1/2 the container). Mix and spread over cookie layer. Make pudding by directions and let set slightly. Spread over cream cheese layer. Add remaining Cool Whip after slightly set and sprinkle remaining Oreo crumbs on top. Refrigerate 3 hours or best if overnight. TIP: Oreo cookies can be crushed in a Ziploc bag

OREO BANANA SPLIT BITES

Recipe type: Treats Prep time: 20 mins Total time: 20 mins Serves: 30 These no-bake treats are a cinch to make and have all your favorite flavors of a banana split in one juicy bite! Ingredients • Neapolitan Golden Oreos • Bananas • White chocolate bark (Candiquik) • Chocolate Chips • Sprinkles • Maraschino Cherries • Sundae NutsINSTRUCTIONS: 1. Line a rimmed baking sheet with foil. Gently twist open the Oreos and leave them open on the baking sheet; set aside. 2. Melt a couple chocolate chips in the microwave until smooth. While they’re melting, slice bananas into coins, about ½” thick — you don’t want them too thick. 3. Using a toothpick or small spoon, dab a little of the melted chocolate on either side of the banana coin. Gently press the banana onto one of the Oreo halves and carefully resandwich the Oreo together. Repeat with as many bites as you’d like. 4. Freeze the banana Oreo bites for about 1 hour or until firm. Once frozen, melt the Candiquik according to package directions, until smooth. 5. Dip the bites into the white chocolate, allowing excess chocolate to drip off. Return to the foil-lined sheet. In a smaller bowl, melt the remaining chocolate chips until smooth. Pour the melted chocolate into a ziploc baggy, seal out the air, and snip off a corner of the baggy. Drizzle the chocolate over the white-chocolate-covered bites. 6. Immediately sprinkle with sprinkles, sundae nuts, and top with a drained Maraschino cherry, if you’d like. Store in the fridge or freezer, airtight. 7. **I did not include specific measurements for this recipe because you can make as many or as little as you’d like! It’s really up to you. If you decide to make the entire package, this will make approx. 30 bites, save for any broken cookies.** Bron: WordPress / Author: Hayley Parker, The Domestic RebelPlasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK

MINI LEMON CUSTARD PAVLOVAS

• 4 egg whites, at room temperature • 215g (1 cup) caster sugar • 2 tbs custard powder, sifted • 300ml ctn double cream • 320g (1 cup) lemon curd or lemon butter • Fresh raspberries, to serve • Pure icing sugar, to dust Preheat oven to 120°C. Line 3 baking trays with non-stick baking paper. Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the custard powder. Spoon into a piping bag fitted with a 1cm star nozzle. Pipe 5cm-round nests, about 5cm apart, on the paper. Reduce oven to 100°C. Bake for 1 hour or until crisp and dry. Turn oven off. Leave meringues in oven, with the door closed, to cool completely. Divide the cream and lemon curd among pavlovas. Top with raspberries and dust with icing sugar. Weeping meringue: To avoid liquid or beads on the surface of your meringue, make sure all the sugar has dissolved, being careful not to overbeat.Bron: Australian Good Taste Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK

Buy all the products featured in this recipe from our online shop now: BRON:P'nP

PEACH PANNA COTTA

Serves 4-6 Panna cotta is an Italian dessert that needs time to set, so make it a few hours before serving. Ingredients 15ml gelatine 45ml water 400ml cream 250ml milk 3ml vanilla essence 180ml sugar 410g Rhodes Peach Halves in Syrup, drained Method Sprinkle the gelatine over cold water and allow to stand for about 5 minutes. Heat the cream, milk, vanilla essence and sugar in a saucepan. Bring to the boil and remove from the heat. (Make sure the sugar has dissolved completely.) Allow the mixture to cool. Grease 4-6 small bowls with melted butter or cooking spray. Melt the gelatine in the microwave for a few seconds and add to the cooled cream mixture. Put one peach half in each bowl and pour the cream over. Allow to set. Serve with custard. Useful Tips Substitute the Rhodes Peach Halves with Rhodes Peach Slices or Rhodes Tropical Fruit Fiesta. Cut a vanilla pod in half and remove the seeds. Add the pod and seeds to the cream and milk mixture and bring to the boil. Remove the pod as soon as the cream mixture has cooled down.

MIXED BERRY PAVLOVA

Ingredients • 4 extra-large egg whites, at room temperature • Pinch kosher salt • 1 cup sugar • 2 teaspoons cornstarch • 1 teaspoon white wine vinegar • 1/2 teaspoon pure vanilla extract • Sweetened Whipped Cream, recipe follows • 1/2 pint fresh strawberries, hulled and sliced • 1/2 pint fresh blueberries • 1/2 pint fresh raspberries • Triple Raspberry Sauce, recipe follows Directions Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.) Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

RASPBERRY & MINT JELLY

Ingredients RASPBERRY JELLY 5 leaves leaf gelatine 500g frozen raspberries 150g caster sugar 1 punnet fresh raspberries MINT JELLY 200g caster sugar 1 large bunch mint leaves 3½ leaves leaf gelatine 3 limes, juiced 1. To make the raspberry jelly, soak the gelatin in cold water until softened. Put the frozen raspberries, sugar and 400ml water in a pan. Heats gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan, heat and add the gelatin (squeeze out excess water) until dissolved. Strain into a jug and leave to cool. 2. Leave the raspberry jelly mix until it has started to thicken then stir in the fresh raspberries and pour into a 1-litre mold. Chill until just set (about 4 hours). 3. For the mint jelly, put the caster sugar in a pan with 200ml water. Heat gently until dissolved, and then simmer for a couple of minutes. Add the mint and leave to infuse for 10 minutes. 4. Strain into a clean pan, heat and add the gelatin until dissolved. Add the lime juice. Strain into a jug and cool. Pour on top of the raspberry jelly then chill again until completely set. Turn out to serve. Serve with extra raspberries if you like. Gooi 'n klein bietjie koeksoda of suurlemoensap by om jellie vinniger te laat stol.

RED VELVET CAKE

2 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 Tablespoons cocoa powder (unsweetened) 2 oz. red food coloring 1/2 cup unsalted butter, at room temperature 1 1/2 cups sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans. Sift together the flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Cake is done when a toothpick inserted in the center comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Finish cooling on a wire rack. All the cakes to cool completely before assembling the trifle. Chocolate Ganache 1/2 cup half and half 1 cups dark chocolate, chopped Warm the half and half in a saucepan over medium heat. Allow it to almost boil, but don’t let it boil. As soon as is it really hot, remove it form the heat and stir in the chocolate. Stir until melted and allow it to cool to room temperature, stirring occasionally. Once it has cooled (at room temperature), it is ready to be used in the trifle. Mascarpone Whipped Frosting 8 ounce mascarpone cheese, at room temperature 4 ounces cream cheese, at room temperature 1/3 cup sugar 2 cups heavy whipping cream *If you don’t have mascarpone, sub all cream cheese, so a total of 12 ounces. In a large bowl with a hand mixer or stand mixer, beat cream cheese, mascarpone and sugar on high speed until light and fluffy. Reduce speed to medium and slowly pour in whipping cream. Continue whipping until mixture resembles soft whipped cream. This took about 10 minutes. Trifle Assembly Arrange a single layer of red velvet cake chunks on the bottom of the trifle dish. Spoon about 1/3 of the ganache on top of the cake cubes, then spoon about 1/3 of the mascarpone frosting onto the ganache. Sprinkle the frosting with mini chocolate chips. Repeat layers until you run out of room in your dish (which took 3 layers for me). I garnished with some crumbled red velvet cake and a little sprinkling of mini chocolate chips. It was super pretty and even more tasty! BRON: RECIPE GIRL

RAINBOW CAKE IN A JAR

1 box white cake mix made according to package instructions Neon food coloring in pink, yellow, green, turquoise, and purple 3 one-pint canning jars 1 can vanilla frosting Rainbow sprinkles Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside. Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant. Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 35 -40 minutes. Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!

STRAWBERRY PAVLOVA CUPCAKESSTRAWBERRY PAVLOVA CUPCAKESNOTE: I Replaced Strawberries with mixed berries1 cup fresh strawberries, cut in small pieces 2 tablespoons sugar 4 egg whites, at room temperature (they will separate easier when they are cold, though) 1 cup superfine sugar (or regular is fine) 1 1/2 teaspoons pure vanilla extract 2 tablespoons cornstarch 2 teaspoons rice wine vinegar 1 cup heavy whipping cream 1 tablespoon confectioner’s sugarMETHOD: Preheat oven to 300 degrees. Mix strawberry pieces with 2 tablespoons of sugar. Set aside. Place 12 muffin liners in a muffin tin, set aside.In a the bowl of an electric mixer fitted with the whisk attachment (or in a medium bowl with a hand-held mixer), whisk eggs until stiff peaks form. With mixer still on high, gradually add in one cup of superfine sugar, about a tablespoon at a time. Keep whisking until egg whites are stiff and glossy. Mix in 1 teaspoon of vanilla, and whisk until just combined. Whisk vinegar and cornstarch into the mixer and whisk until just combined.Spoon meringue mixture into prepared muffin liners (or large nut cups, like in the picture) until mixture just overflows the top of the liners. Use the back of a spoon to fluff out the meringue to create smooth little peaks (if desired). Or you can simply use a standard sized ice cream scoop to fill the liners, which also looks pretty.Reduce oven temperature to 220 degrees, and bake for one hour. Turn off oven and allow to cool completely as the oven cools.Whip cream together with confectioner’s sugar and a 1/2 teaspoon of vanilla until soft peaks form. Gently cut the tops off the cupcakes and fill with a dollop of whipped cream and a spoonful of strawberries. Source: babble.comPlasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK

STRAWBERRY & RASPBERRY JELLY WITH ROSEWATER CREAMSTRAWBERRY & RAPSBERRY JELLY WITH ROSEWATER CREAM 1/2 cup (110g) caster sugar 100g strawberries, hulled, roughly chopped 60g raspberries 2 teaspoons (7g) powdered gelatine 1 tablespoon strawberry liqueur (or to taste), plus 1 tablespoon extra (optional) 1/2 cup (125ml) thin cream 2 teaspoons icing sugar, sifted 2 teaspoons rosewater Mixed berries, to serveMETHOD:Step 1 Combine the caster sugar, strawberries, raspberries and 1 tablespoon water in a small saucepan and stir over low heat, without boiling, for 5 minutes or until sugar dissolves and raspberries break down. Remove from heat.Step 2 Place 1/2 cup (125ml) boiling water in a bowl and sprinkle over the gelatine, then stir rapidly until gelatine dissolves completely. Add the gelatine mixture and liqueur to berry mixture, then strain mixture through a fine sieve placed over a jug (do not press down on solids). Refrigerate for 30 minutes or until chilled.Step 3 Rinse two 100ml-capacity, 8cm heart-shaped moulds in cold water and place on a small tray. Pour berry mixture into moulds, cover and refrigerate for 6 hours or overnight.Step 4 Whisk cream and icing sugar in a small bowl until lightly whipped. Stir in the rosewater and extra liqueur, if using.To serve, dip the jelly moulds into hot water for 2-3 seconds, turn out the jellies onto plates and serve with the rosewater cream and mixed berries.Bron: delicious. Recipe by Kate TaitPlasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK

TUTTI FRUTTI ICE CREAM CAKE

Serves 8-12 Prep 40 min + freezing Use any fruit you like or even cookies and chocolate. 1.5 litres vanilla ice cream For the litchi and coconut layer 565g tin litchis, drained ½ cup (125ml) fine coconut For the berry layer 2 cups (500ml) fresh or frozen mixed berries (like strawberries, raspberries and blueberries) 3 tbsp (45ml) icing sugar For the kiwi and mint layer 8 kiwis, peeled and chopped handful mint leaves 1 plain Swiss roll 1 Line a 28cm x 12cm loaf tin with a double layer of baking paper, leaving the sides to overhang. 2 For the litchi and coconut layer, blitz the litchis until fine, then add a third of the ice cream and coconut and blitz until smooth. Spoon into the prepared tray, smoothing the layer. Set in the fridge until firm, so that the next layer won’t combine with it. 3 For the berry layer, blitz the berries, sugar and a third of the ice cream. Spoon on top of the litchi ice cream, smoothing the layer. Set in the fridge until firm. 4 For the kiwi and mint layer, blitz the kiwi and mint together. Add the last third of the ice cream and mix until smooth. Spoon on top of the berry ice cream, smoothing the layer. 5 Unroll the Swiss roll and cut into a 28cm x 12cm rectangle. Place on top of the kiwi and mint ice cream layer (sticky side onto the ice cream). Set in the fridge for at least 2 hours or until firm enough to slice. 6 Gently loosen the sides of the ice cream with a palette knife, turn the cake out by pulling the paper sides onto a serving plate, then slice into 2cm thick slices. Serve with fresh fruit.BRON: Your Family.

TIRAMISU

Ingr: 7 egg yolks; 1c sugar for yolks; 3c mascarpone; 4+1/2Tbsp water; 1+1/2Tbsp powdered gelattin; 3 egg whites, 1/4c sugar for whites; 1c heavy cream(whipped); 2+1/2c cooled espresso; 1/2 kalhua; 20-24 lady finger; 1c chocolate shavings. METHOD: In mixer with whip attached, whip yolks & sugar until thick & pale in colour. Add mascarpone & whip until well blended. Pour water into small bowl & pour gelatin over it DO NOT STIR. Allow gelatin to absorb all of the water (about 15mins) then place bowl on top of a small saucepan containing simmering water, immediately turn off the heat & allow gelatin to dissolve completely. In a seperate bowl whip egg whites to a soft peak, gradually add sugar then slowly pour in dissolved gelatin. Whip to a stiff glossy peak. Fold whites into mascarpone/yolks mixture & fold in whipped cream. In another bowl combine espresso & kalhua. Soak ladyfingers, one at a time in espresso mixture. Arrange soaked ladyfingers close together in neat rows in a 20 x 25cm pan until bottom of pan is completely covered. Pour 1/2 of mousse over ladyfingers & smooth with rubber spatula. Sprinkle 1/2 of chocolate shavings over mousse. Create another layer, chill until set.BRON: (foodnetwork)

BLACK FOREST TRIFLES

Serves 6 to 8 1 jar morelo cherries, in syrup 1/2 cup sugar 2 tbsp cherry brandy (optional) 2 cups heavy cream 1 cup confectioner's sugar 2 tbsp vanilla extract 1 pound chocolate cake of your choice, cut into 1/2" cubes dark chocolate shavings 6 to 8 3oz servings glasses 1. Drain the cherries, saving the liquid and reserving the cherries separately. Add the liquid to a sauce pan, together with the cherry brandy (if using) half cup of sugar. Simmer until thickened and reduced by half. Allow to cool then combine with the reserved cherries, and set aside. 2. Whip the cream, confectioner's sugar, and vanilla together until fluffy, with stiff peaks. 3. To assemble the trifles, place about 4 cubes of cake on the bottom of each individual serving glass. Top with two tablespoons of the cherries followed by two tablespoons of whipped creamed. Repeat each layer ending with the cream. Dust the top of each trifle with chocolate chards before serving.

QUICK AND EASY CHOCOLATE- AMARULA TRIFLE

(Meg de Jong) I love the tradition of trifle, but am not the hugest fan of the soggy Swiss roll or jelly. To top it, I’m a chocolate friend. This Trifle combines all the best parts of trifle and adds an Amarula-doused chocolatey twist in a recipe that is so quick and easy, it takes only a few minutes to whip up. Serves 6 Ingredients: 20 x 20cm square of chocolate cake (For best results bake Ina Paarman’s chocolate cake mix the day before. If you’re in a hurry, any store-bought chocolate cake will do, but the better the cake, the better the trifle). 1 litre of chilled custard (prefer ultra-mel) 2 x flakes (or more!) 500 ml whipped cream Your choice of nuts (I used walnuts and flaked almonds) 2 tots Amarula Cherries optional Cut chocolate cake into 2x2cm chunks. Place first layer on bottom of suitable glass bowl. Pour tot of Amarula over cake. Pour layer of custard over chunks of cake – approx half a litre. Whip cream until stiff. Add layer of cream over custard in blobs, working from outside in so that you can see the layers when you’re done. Roughly chop nuts. Sprinkle a layer over cream. Crumble a layer of flake. Repeat layers, starting with cubed cake, moistening it with a shot of Amarula, then custard, and cream. Garnish the top with nuts and a flake. Keep chilled until you’re ready to serve, and enjoy! Easy as that!

BLACK FOREST TRIFLE

INGREDIENTS 500ml tub ready-made chilled custard - 100g plain chocolate , broken into pieces 400g chocolate brownies 2 x 390g jars cherries in kirsch or similar 300g tub double cream 200ml tub crème fraîche ((You could make your own. I use 2 cups heavy cream and wisk in 2 tablespoons sour cream)Keep in a glass bowl or jar on the countertop overnight. Refrigerate at least 4 hours before using. Use pasteurized cream, not ultra-pasteurized, if possible. You can also use buttermilk instead of the sour cream. Keeps for a couple of weeks in the fridge. 25g icing sugar grated chocolate , to decorate, and fresh cherries (optional)METHOD 1. Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool. 2. Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping. 3. Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.Credit to : bbcgoodfood

Directions In a medium bowl mix together sugar, cornstarch and salt, If making chocolate pudding add the cocoa powder too. In another bowl beat egg and add 2/3 cup of milk and stir well. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well. Set aside while you heat the rest of the milk. In a medium sized sauce pan bring the rest of the milk (2 cups) to a boil. Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it over medium heat and cook stirring constantly until the mixture thickens, about 3 minutes. Remove from heat and stir in vanilla extract. Only if needed you can strain it to be sure no lumps have formed. Repeat the step 2 with the chocolate pudding in case you make both. Pour the pudding into six serving dishes, place plastic wrap directly on surface of pudding and chill for at least 2 or 3 hours or serve warm. You can serve with nuts or grated chocolate or fresh fruits. Source : homecookingadventure WATERTAND RESEPTE VIR OUD EN JONK

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